- 1 cup finely chopped peeled cored pineapple
- 1 cup diced peeled pitted mango
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño chili, seeded, chopped
- 8 5- to 6-inch-diameter corn tortillas
- 2 cups (packed) grated hot pepper Monterey Jack cheese (about 8 ounces)
- 3/4 cup crumbled feta cheese (about 3 ounces)
- 1 cup drained golden hominy (from 15-ounce can)
- 3 tablespoons (or more) vegetable oil
- Stir first 5 ingredients in medium bowl to blend. Season salsa with salt and pepper.
- Cook tortillas over gas flame until blackened in spots, about 30 seconds per side. Transfer to work surface. Sprinkle 4 tortillas with both cheeses and hominy, dividing equally; top with remaining 4 tortillas. Heat 1 1/2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 2 quesadillas in each skillet. Cook until bottoms are crisp and brown, pressing occasionally with spatula, about 2 minutes. Turn quesadillas over. Cook until bottoms are brown and cheeses melt, adding more oil as needed, about 2 minutes longer. Cut quesadillas into quarters. Arrange 4 quarters on each of 4 plates. Serve with salsa.